Slow-Cooked Pulled Pork Tacos

Yield: 8 servings

Ingredients

Pulled Pork

• 3 tablespoons ground cumin
• 1 to 2 tablespoons ground chipotle chile pepper
• 1 teaspoon each salt and pepper
• 1 (4 pound) bone-in pork shoulder butt roast, trimmed
• Juice of 3 medium oranges

Pickled Vegetables

• 2 cups rice vinegar
• 1/4 cup + 2 tablespoons granulated sugar
• 2 tablespoons salt
• 1 large cucumber, thinly sliced
• 1 large red onion, halved and thinly sliced
• 10 radishes, thinly sliced

Tacos

• Corn tortillas, warmed (6 inches)
• 12 ounces (2 cups) Specialty Cheese La VacaRica® Queso Fresco cheese, crumbled
• Fresh cilantro and lime wedges

Instructions

Pulled Pork

1. Combine the cumin, chipotle chili pepper, salt and pepper in a small bowl. Rub seasonings on pork roast to coat.
2. Place roast in a greased 5 quart slow cooker. Pour in orange juice. Cover and cook on LOW for 8 to 10 hours or until meat is tender.
3. Turn slow cooker off. Let stand for 10 minutes.
4. Skim fat from cooking juices. Transfer pork to a cutting board; shred meat. Return pork to slow cooker.
5. Cover and cook on LOW for 30 to 35 minutes longer or until juices are absorbed.

Pickled Vegetables

1. Meanwhile, whisk the rice vinegar, sugar and salt in a large bowl until sugar and salt are dissolved.
2. Stir in vegetables.
3. Cover and refrigerate for at least 4 hours.

Tacos

1. Top tortillas with pork, vegetables and queso fresco.
2. Garnish with cilantro and lime wedges.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin